Let’s go back to the basics for a bit. Coconut chutney is almost an everyday affair in a lot of South India homes and feature quite regularly in others. It pairs very well with Idli, dosa, uthappam, paniyaram, vada and few more mains based on your taste inclination. Ingredients For the chutney: 100 gm Grated … More Coconut chutney
I have a fascination with quick breads- no proof time, no crazy amount of kneading, versatile and delicious. Think of this more in terms of zucchini bread and not like your traditional white loaf. Made from almond flour, it is low carb, but high in good fats with the addition of coconut oil. (This recipe … More Almond bread (quick bread)
Fluffy ragi idlis without using rice or rava (semolina). The same batter can be used for preparing crisp ragi dosas. Ingredients 2 cups ragi flour 3/4 cup Urad dal flour 2 1/2 cups water Salt to taste Recipe 1. Mix 1 3/4 cup of water and 2 cups of ragi flour 2. Mix the remaining … More Ragi idli
Craving for a Bombay sandwich one day, I decided to make a simple versions inspired by it. While making this one I had only one chutney at hand and didn’t have the time to make another one. Very easy to make, it requires you to layer your ingredients on bread and toast them. These could … More The versatile Indian Sandwich
Recently, there has been a trend of souffle omelettes with cheese that’s been catching on. They look absolutely intriguing. Soft, foamy, puffed up, creamy looking omelettes that I just had to try my hands at. This wasn’t planned, I didn’t have cheese at home, so I just skipped over that part. Ingredients 2 Eggs, white … More Souffle Omelette
Ingredients 1 cup Idli Rice 1/2 cup Urad dal (skinless Black lentils) 1.5 tsp Methi dal (fenugreek seeds) 1 cup Water Salt to taste Optional 1/8 cup Cooked rice (adding cooked rice makes crispy dosas) Recipe 1. Was and soak the rice and Methi in one vessel and Urad dal in another 2. Let soak … More Idli Dosa batter
Paniyaram is a snack or breakfast item usually made with idli dosa batter. Had by itself or with chutney, it also makes for a very simple appetizer before your main course. The recipe here deviates from the usual recipes with the addition of eggs to make it even fluffier and light. You would need a … More Kuzhi Paniyaram
Ingredients 1 large onion 1 large tomato 3 long dried red chilli A pinch of jeera/cumin 2 tbsp Grated coconut 2 tbsp oil 1 tbsp chopped ginger Salt to taste Recipe 1. Heat oil in a pan. 2. Add the jeera and the dry red chillies. 3. Once these splutter, add the grated coconut and … More Onion & Tomato chutney
Pongal comes in 3 different forms- Ven-pongal- which is the savory pongal Sakkarai pongal– which is pongal made sweet with the inclusion of jaggery Paal pongal- which is pongal cooked in milk Of the 3, Ven-pongal has remained my personal favorite for the occasional breakfast with Sambhar and Thenga (coconut) chutney. Cuisine: Indian Course: Breakfast … More Pongal (Ven-Pongal)
Ginger, Salt & Pepper 